Re: Strawberry Shortcake biscuits
Posted by Rhonda on 5/31/2011, 11:20 am, in reply to "Re: Strawberry Shortcake biscuits"
: You can use this Rolled Biscuit Recipe...I
: would perhaps cut them larger (3"
: instead of 2 1/2" inch) See variation
: about adding sugar.
: * Exported from MasterCook *
: Baking Powder
: Recipe By :
: Serving Size : 0 Preparation Time :0:00
: Categories : Bread
: Amount Measure Ingredient --
: Preparation Method
: -------- ------------
: 5 pounds all-purpose flour
: 5 ounces baking powder
: 2 tablespoons salt
: 1 1/4 pounds shortening --
: 1 3/4 quarts milk
: Combine flour, baking powder, and salt in
: mixer bowl. Mix on low speed until blended,
: approximately 10 seconds, using flat beater.
: Add shortening to flour mixture. Mix on low
: speed for 1 minute. Stop and scrape sides
: and bottom of bowl. Mix 1 minute longer. The
: mixture will be crumbly.
: Add milk. Mix on low speed to form a soft
: dough, about 30 seconds. Do not overmix.
: Dough should be as soft as can be handled.
: Place one-half of dough on lightly floured
: board or table. Knead lightly 15-20 times.
: Roll to 3/4-inch thickness. Biscuits will
: approximately double in height during
: baking. Cut with a 2 1/2-inch (or 2-inch)
: cutter; or cut into 2- inch squares with a
: knife. When using round hand cutters, cut
: straight down and do not twist to produce
: the best shape. Space the cuts close
: together to minimize scraps. Use of a roller
: cutter or cutting the dough into squares
: eliminates or reduces scraps. The scraps can
: be rerolled, but the biscuits may not be as
: Place on ungreased baking sheets 1/2 inch
: apart for crusty biscuits, just touching for
: softer biscuits. Repeat, using remaining
: Bake at 425°F for 15 minutes, or until
: golden brown. (See Exhibit V in the color
: Biscuits may be held 2-3 hours in the
: refrigerator until time to bake.
: "Quick Bread Recipes"
: "© 2004 by Prentice-Hall, Inc."
: "100 (2 1/2-inch) biscuits"
: - - - -
: - - - - - - - - - - - - - - -
: Per Serving (excluding unknown items): 14404
: Calories; 647g Fat (40.5% calories from
: fat); 291g Protein; 1846g Carbohydrate; 61g
: Dietary Fiber; 232mg Cholesterol; 28698mg
: Sodium. Exchanges: 113 1/2 Grain(Starch); 7
: Non-Fat Milk; 123 1/2 Fat; 2 1/2 Other
: NOTES : 7 oz nonfat dry milk and 1 3/4 qt
: water may be substituted for fluid milk.
: Combine dry milk with other dry ingredients.
: Increase shortening to 1 lb 6 oz.
: Buttermilk Biscuits. Substitute cultured
: buttermilk (or 7 oz dry buttermilk and 1 3/4
: qt water) for milk. Add 1 Tbsp baking soda
: to dry ingredients.
: Butterscotch Biscuits. Divide dough into
: eight parts. Roll each part into a rectangle
: 1/4 inch thick. Spread with melted margarine
: or butter and brown sugar. Roll the dough as
: for jelly roll. Cut off slices 3/4 inch
: thick. Bake at 375°F for 15 minutes.
: Cheese Biscuits. Reduce shortening to 1 lb
: and add 1 lb grated cheddar cheese.
: Cinnamon Raisin Biscuits. Substitute 2 lb 8
: oz margarine for shortening. Combine 8 oz
: sugar and 2 1/2 Tbsp cinnamon with dry
: ingredients. Add 1 lb 12 oz raisins to
: mixture after margarine has been mixed in.
: When baked, ice with Powdered Sugar Glaze
: (p. 196).
: Drop Biscuits. Increase milk to 2 qt. Drop
: by spoon or No. 30 dipper onto greased
: baking sheets.
: Orange Biscuits. Proceed as for Butterscotch
: Biscuits. Spread with orange marmalade.
: Raisin Biscuits. Reduce shortening to 14 oz
: and use 1/2 cup less milk; add 4 whole eggs,
: beaten, 3 Tbsp grated orange rind, 8 oz
: sugar, and 8 oz chopped raisins.
: Scotch Scones. Add 10 oz sugar and 7 oz
: currants to dry ingredients. Add 5 eggs,
: beaten, mixed with the milk. Cut dough into
: squares and then cut diagonally to form
: triangles. Brush lightly with milk before
: baking. (See Exhibit V in the color insert.)
: Shortcake. Increase shortening to 1 lb 12
: oz. Add 8 oz sugar.
: Whole Wheat Biscuits. Substitute 2 lb whole
: wheat flour for 2 lb all-purpose flour.
: Nutr. Assoc. : 0 0 0 0 0
Thanks David. This is perfect, and I appreciate your response. It's nice to have a professional to answer all our culinary questions.